Chicken Enchiladas

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   To make filling, heat chicken, onion and 5 ounces green enchilada

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   sauce

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   until

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   onion is tender.

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   When the filling is ready, put 3 cups of water, the chili powder and vegetable oil in a

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   saucepan

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   and

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   bring to a boil.

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   Reduce heat and simmer. Using tongs,

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    tip tortillas in the simmering water just until the tortilla is soft.

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    (If the tortillas stay in the water too long they

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    will

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    tear

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    when

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    you

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    make the enchiladas.) Place tortilla in

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    a

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    greased

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    pan

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    and

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    fill with a small amount of filling

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    and grated

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    Monterey Jack cheese.

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    Wrap the tortilla around

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    the filling (like a crepe).

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    Repeat this process with each

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    tortilla, dividing the filling and Monterey Jack cheese among

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    the

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    12 tortillas.

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    Place the enchiladas in a row, and pour

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    remaining green sauce over them.

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    Lay sliced Velveeta on the enchiladas. Cover with foil and heat at 375u00b0 until cheese melts

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    (about 20 minutes).

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    For spicy enchiladas, add 1 tablespoon chopped jalapenos to chicken filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.